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black beans and coconut rice
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Cuban Black Beans with Coconut Rice and a Pepper Puree

Beans and rice can be so much more than just a cheap meal if you jazz it up with a little spice in the beans, a little coconut in the rice, and a pepper puree for color and fun on top!
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course
Cuisine: Cuban
Keyword: black bean, coconut, pepper, rice
Servings: 2 servings
Author: April

Ingredients

For the beans:

  • 2 cups dried black beans
  • 3 tbsp olive oil
  • 1 medium onion diced
  • 2 cubanelle peppers or 1 green bell pepper diced
  • 2 cloves of garlic minced
  • 1 tsp dried oregano
  • 2 tbsp white vinegar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp sugar
  • ¼ tbsp cumin

For the rice:

  • 1 ½ cups of basmati or white rice
  • 1 can of coconut milk
  • 1 tsp salt
  • ½ cup shredded coconut optional

For the pepper puree:

  • 4 cubanelle peppers
  • 4 tbsp olive oil
  • 1 tsp of hot sauce of choice (I used Crystal)

Instructions

  • The day before making the beans, soak them in a large container of water for a few hours or overnight.
  • Once the beans are thoroughly soaked, rinse them thoroughly and discard the soaking water. Fill a large pot with 5 cups of water, the soaked beans, and half of the chopped pepper.
  • Bring the beans to a boil, the reduce the heat to a medium-low simmer for 60 minutes and cover the pot. Stir occasionally.
  • In the last 20 minutes of cooking for the beans, heat a tablespoon of olive oil over medium high heat in a frying pan. Once it’s shimmering, add the rest of the chopped pepper, the onion, and garlic. Saute for five minute or until the vegetables are soft and translucent. Turn off the heat.
  • Take a slotted spoon and get a large spoonful of black beans (no liquid) and pour that one spoonful into the pan with the vegetables, and use a wooden spoon or potato masher to smash the beans fairly well.
  • Pour the vegetable and smashed bean mix, plus two cups of water, back into the large bean pot.
  • Cover the pot and continue to simmer for 60 more minutes on medium-low heat.
  • Add three more cups of water, and the remaining ingredients (spices, vinegar, sugar) in the pot, cover, and continue simmering over medium-low heat for just 30 minutes this go round.
  • Once you set the last 30 minutes on the timer, get out your Instant Pot, and ingredients for the rice and pepper puree.
  • Preheat the oven to 400 degrees.
  • Pour all of the rice ingredients (except shredded coconut, if using) in the Instant Pot, stir together, and set to Manual for 12 minutes with the pressure valve on the lid set to Sealing. Let it cook and then let the pressure release naturally, which takes another 10 minutes or so.
  • Now, place your cubanelle peppers on a baking tray and brush with a tablespoon of olive oil. Roast them at 400 degrees for 20 minutes, turning once with tongs, to ensure even cooking.
  • Once the peppers are roasted, use a paring knife to remove the stem and seeds. Throw the peppers, 3 tablespoons of olive oil, and hot sauce in a blender and whir until the mixture is smooth. You’ll need to use a spoon or spatula to scrape down the sides after a few pulses.
  • To assemble, use a clean spatula to fill a bowl to your liking with half coconut rice, and the other half with a scoop of the black beans. Top with a spoonful or two of the pepper puree, garnish with cilantro and shredded coconut, and enjoy! (For reheated versions, leave the puree off and carry in a separate container. Reheat the rice and beans and top with the puree after heating, then mix together).